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I was at one of my favorite supermarkets a few days ago. The one I go to to get stuff when price isn't an issue, but quality and freshness is.
In the meat department, in a well chilled cooler, in a prominent position sat a small 16 ounce sized package. I might add, it was a very attractive package.......guaranteed to catch your eye. It was priced at a seemingly high price of $8.79.......although something truly exotic and rare and delicious might very well be worth it. Fresh truffles come to mind as warranting high prices, decent caviar or pate come to mind as well.
But what was this incredible ingredient from the meat department that warranted the price of Choice Angus Sirloin? Or three times the price of cut up chicken? Or more than a pound of wild caught fresh salmon? It was that rarest of kitchen commodities........bacon drippings. Genuine, pure white, aromatic (I'm sure) bacon drippings. Although I am pretty good at speaking, I think quickly and comprehensibly, I am articulate.......I was speechless. Perhaps stunned is the better word.
I suppose that those people who need the supermarket to assemble potatoes, beef, onions, carrots, and a seasoning packet for a ready-to-make crock pot dinner probably need something like that as well.
I wonder how many thousands of dollars I've lost after cooking bacon for 60 years and not retailing the drippings....................
............bacon grease.. What do you do with it??
I use it for frying eggs, instead of shortening for biscuits and dough for meat pies. If you have enough, strain it through cheese cloth and make the best french fries in the world. Use it as the grease for any savory stove top foods......what meat isn't improved with bacon flavor? Try putting a pile of it on a dry roast beef and baste with it often. I'd rather use bacon drippings for toast instead of margarine ANY day.
It's called lard. I've seen it in our stores. It's used for cooking and baking, though NOT in my kitchen. I gag cooking in oil let alone animal fat.
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